Red Blend Wines

Red blends are typically loved for their rich, fruit-forward flavors, balance and smooth, layered mouthfeel.

Winemakers create a red blend wine by blending two or more grape varieties, achieving fuller flavors and greater balance. Any combination of grapes can be used, from Tempranillo and Graciano to Grenache, Syrah and Mourvèdre.

To be considered a red blend, it must include more than one grape variety. Some of the most popular grapes used for red wine blending are:

• Cabernet Sauvignon
• Merlot
• Cabernet Franc
• Grenache
• Syrah/Shiraz
• Mourvèdre
• Tempranillo
• Graciano
• Sangiovese

Since red blends can be made with any combination of dark-skinned grape variety, the flavor variations are virtually endless.

The most famous example of red blend wines are the blends of Merlot and Cabernet Sauvignon and/or Cabernet Franc from Bordeaux. But there are many other combinations from all over the world.

A common trait many red blends have is a sense of balance. Using Bordeaux as an example, the darker, full-bodied nature of Cabernet is softened and filled by the smooth, riper fruit character of Merlot.

In other cases, such as California red wine blends, multiple grape varieties come together to create dazzling array of fruit flavors. In either example, the wine is intended to be greater than the sum of its parts.

Most red blends make a great match for foods with robust flavors, such as BBQ, pizza, pasta with red sauce, cured meats, roasted veggies and hard cheeses.

Red blends typically are either medium- or full-bodied, so most will overpower lighter fare such as seafood and salads.

Bordeaux

Bordeaux is a classic red blend from France's Bordeaux region. This medium- to full-bodied wine is popular among red-wine enthusiasts globally and may include a mix of up to five main grape varieties: Merlot, Cabernet Sauvignon, Petit Verdot, Malbec and Cabernet Franc. It typically offers notes of plum, red and black berries, black currant and tobacco. Bordeaux pairs beautifully with steak, stews and roasted veggies.

Chianti

Chianti is a medium-bodied red wine blend from the Chianti region of Tuscany in Italy. It must contain at least 80% of Sangiovese. Up to 49 other grape varieties can be used in Chianti blends, but the most common are Canaiolo, Colorino, Cabernet Sauvignon, Syrah and Cabernet Franc. Chianti has typical earthy, rustic aromas, along with red fruits, black cherry, vanilla and balsamic vinegar. Pair this classic Italian wine with pizza, pasta or steak.

Rioja

Rioja is a medium- to full-bodied red wine from the Rioja region of Spain. It's made with Tempranillo predominantly (the country's flagship grape), along with Garnacha, Graciano or Mazuelo. It pairs well with cured meats, hard cheese, roasted lamb and more.

Super Tuscan

These full-bodied red blends come from the Tuscany region in Italy. Most commonly, Super Tuscans are made with some combination of local Sangiovese and international varieties like Merlot, Cabernet and Syrah (although a few famous examples are 100% releases of international varieties). Pairs well with bruschetta, pasta and pâté.

Priorat

A medium- to full-bodied red wine from the Priorat region of Spain. It can be made with Garnacha, Cariñena, Cabernet Franc, Cabernet Sauvignon, Merlot and Syrah, and typically offers notes of raspberry, blueberry, pepper, violets and granite.

Red wine blends tend to be categorized as "dry," although some may contain residual sugar. Regardless of the actual sugar levels, red blends (typically those produced outside Europe) are often perceived as having a sweeter taste because of their rich, fruit-forward flavors.

Like most red wines, red blends should be served with a slight chill (between 55—65° F) to preserve the intended flavor profile of the wine. If served at room temperature, they can feel hot due to their higher alcohol content. If served too cold, the flavors will be muted.